Kimmers, I'm sorry to break it to you but that Creamy Mushroom and Brie Soup you had at the Golf Club... the one with the " Well Kept Secret Recipe" ?????????

Is marketed to restaurants by food suppliers ( PFG, Sysco, et al) through the company Kettle Cuisine. It comes in a one gallon heat and serve bag, 2 bags to a case. Ordered by the chef, comes off the truck, into the walk-in cooler: a bag goes in the pressure steamer or a boiling water bath to heat to serving temp.

I first tasted that particular Kettle Cuisine product during the Fall Food Shows of 2006 . It was regularly rotated into our Wildcat Mountain foodservice menu immediately. It is that extraordinarily good: you'll never pry the recipe out of anyone's hands.

Replicating that recipe will be " what cooks strive to do for some time to come.'




Sue